Do you want to change up your salad options? Give this Asian cucumber tofu salad with edamame beans a try. The savory and sweet dressing enhances the tofu and cucumbers, making every bite better than the last.
1. Thinly slice cucumbers and place into a medium bowl. Then dice tofu into small cubes and place into the same medium bowl as the cucumbers, and set aside.
2. Take your frozen edamame beans and cook them in boiling water for 1 minute. Then strain the beans and set aside to cool.
3. To make the dressing, mince the garlic clove and then place it into a small bowl. Then put the toasted sesame seeds, peanut butter, soy sauce, rice vinegar, lime juice, maple syrup, garlic clove, and sesame oil in the bowl and whisk together until smooth.
4. Dice the green onion. Combine the green onion and edamame in the bowl with the cucumbers and tofu and give a quick mix. Then pour the dressing and toss gently.
5. Serve fresh.
Edamame beans can be defrosted using hot water instead of boiling them.
For a spicier version, consider adding chili crisp or chili oil to this salad.
Per Serving: Calories: 293, Saturated Fat: 2g, Sodium: 301mg, Total sugars: 12g, Fiber: 4g, Protein: 16g
https://www.cookedandloved.com/recipes/asian-cucumber-tofu-salad/#recipe